~ 1 Servings ~ Time 30 min ~ 4 days in the fridge ~

Ingredients

  • 65 gr chicken cooked

  • 1 avocado

  • 1 celery stick

  • 30 gr cherry tomatoes

  • 2 tbsp mayonaise

  • 1 tbsp sriracha sauce

  • 1 tbsp lemon juice

  • 70 gr Green Peashoot & Baby Chard salad

  • avocado oil

  • Option : 1 hard boiled egg to mix with the chicken

Steps

  1. cook the chicken in pan with avocado oil. let cool down.

  2. clean the salad and tomatoes if needed, cut the celery in small dices.

  3. Peel and cut the avocado sprinkle with lemon juice.

  4. Mix the mayonaise with the sriracha sauce add the chicken and mix well.

  5. In the jar (or lunch box) place in order : chicken with sauce, avocado, celery, tomatoes and the salads. close the lid.

  6. Keep in the fridge for up to 4 days.

 

Nutritionnal data